- 1 cup (160g) all purpose gluten free flour (I use “Bob’s Red Mill 1 to 1 All Purpose Baking Flour” or “Better Batter”)
- 1 cup (110g) gluten free oat flour
- 1/2 cup (40g) cocoa powder
- 1/2 cup coconut sugar (or brown sugar)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
- 1 tsp salt
- 1 1/2 cup dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- 1/2 cup maple syrup
- 1/4 cup avocado oil (coconut oil works as well)
- 1 tsp vanilla
- 1–2 10 oz containers chocolate or vanilla frosting (I like Simple Mills Frosting)
- Preheat oven to 350°F.
- Grease two 6″ round cake pans or a 7×11 2 quart oblong baking dish.*
- In a large bowl, sift together gluten free all-purpose flour*, oat flour*, cocoa powder, coconut sugar, baking powder, baking soda, salt, and xanthan gum (if your flour doesn’t contain it).
- Add the dairy free milk, maple syrup, avocado oil, and vanilla to the bowl and stir until combined.
- Pour the cake batter into the prepared pan. Bake for 35 minutes or until a toothpick comes out clean.
- Frost and decorate the cake once it has completely cooled.
- This recipe will make two 6″ round cakes or one 9″ round cake. If you use a 9×13 pan for this cake, your cake will be very thin. If you want more of a sheet cake you can use a 7×11 2 quart oblong baking dish. You can also use an 8×8 pan for a thicker cake, but you will need to increase the bake time until a toothpick comes out clean.
- For the best results, I recommend weighing your flour for this recipe. Not everyone measures flour the same and in gluten free baking the amount flour can change the texture of the baked goods.